These Greek butter beans remind me of my childhood – my Grandad would eat them cold from a jar in the fridge, and would occasionally share them with me. They’re like giant cold baked beans, but much, much more delicious. I add a splash of red wine to mine, common in Greek cookery where grapes are bountiful and wine even more so, but you can use beer or white wine if you prefer.
Serves two generously or four as part of a tapas-style meal
- First, place your onion into a large non-stick pan, and add the garlic or garlic puree. Drain and thoroughly rinse your butter beans and add to the pan, along with the tomatoes, water, and stock. Bring to the boil on a medium hob ring, then reduce to a simmer.
- Pour in your red wine, and add the herbs and cinnamon. Cover and simmer for 20-25 minutes, until the sauce is thickened and the beans are soft. Finish with a dash of vinegar or lemon juice to taste - this lifts all the flavours and makes them really sing. Any vinegar or citrus juice will work here.
- Remove the lid and cook on a high heat for five more minutes to thicken the sauce if required, and serve hot.
- To store leftovers, cool completely and keep in an airtight container or food bag. This will keep in the fridge for three days, or the freezer for three months. Defrost completely in the fridge overnight and reheat to piping hot to serve. Can be enjoyed hot or cold.